1 lb. red kidney beans
1 meaty ham bone
2 lg. onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
1 bay leaf (optional)
1/4 c. parsley, chopped
2 lb. sausage
Salt and pepper to taste
Pinch of sugar
Rice

Soak beans overnight. Rinse. Cover with water and cook with ham bone, onion, bell pepper, celery, garlic, salt, pepper, sugar and bay leaf. While beans are cooking, boil sausage in skillet. Drain, fry until crispy and set aside. Cook beans until fork tender, then add fried sausage. Just before serving, remove bay leaf and add parsley. Serve over cooked rice.

HINTS: Sausage should be of the spicy Louisiana variety. If this is not available, I use a smoked sausage and add some cajun seasoning to the beans. Remember a little goes a long way. This dish keeps well on the back of the stove for use the same day or in the refrigerator for up to 1 week. It also freezes well.